Curried Hash Brown Scramble Recipes

Steps:

• Preheat oven to 400°. Divide potatoes among 12 greased muffin cups; press onto bottoms and up sides to form cups. Bake until light golden brown, 18-20 minutes., Meanwhile, in a small bowl, whisk eggs, milk and salt. In a large nonstick skillet, heat butter over medium heat. Pour in egg mixture; cook and stir until eggs are thickened and no liquid egg remains. Stir in bacon and 3/4 cup cheese. Spoon into cups; sprinkle with remaining 1/2 cup cheese. , Bake until cheese is melted, 3-5 minutes. Cool 5 minutes before removing from pan.

Steps:

• 1. Heat 1 tablespoon of the olive oil in a skillet over medium high heat. When the oil is hot but not smoking add the onions and cook until soft and beginning to brown. Transfer to a bowl.
• 2. Add 2 tablespoons of olive oil to the skillet and when hot add the potatoes and the salt. Cook until they are browned on all sides. Be careful not to turn too often or the potatoes will break apart.
• 3. Add more oil as needed to ensure a crispy finish. Add the onions to the potatoes and gently stir in the curry powder.
• 4. Pour the eggs over the potatoes and cook for another 2 minutes until the eggs are set. Gently flip the potatoes and cook for another minute. Add salt and pepper to taste. Serve immediately.

Steps:

• 1. Preheat the oven to 350F. While you're preheating, 2. Heat your large skillet with half the oil. Cook the hash browns in 2 batches to get the golden brown sides. Place paper towels in a large heatproof bowl and put the hash browns in to drain. Salt and pepper as desired, turn off oven, and place bowl in quickly to keep warm. 3. Slice the smoked sausage, fry on medium high for about 5 min, then turn down to medium. You want the sausage edges to get that caramelized look. 4. When the edges are turning deep brown, toss your chopped onion into the skillet to cook down. Add your crumbled bacon. Place this in a heatproof bowl and quickly put into oven with other bowl. This would be the time to bake your biscuits (in a toaster oven, or remove your warm items until the biscuits are done). 5. Wipe your skillet out quickly and add the other half of the oil with the skillet on medium high. Crack your eggs in a medium bowl and beat with a fork, add to skillet, then sprinkle with cheese, turning and moving the eggs lightly to scramble and cook. 6. Remove from heat WHILE EGGS/CHEESE IS STILL A LITTLE LOOSE. You do not want to cook your scrambled eggs dry for this recipe, because they will overcook and be like rubber when you add your other ingredients. 7. With proper heat protection, remove each bowl from the oven and add to the skillet, folding the ingredients together. 8. Serve with biscuits when they are done.

Steps:

• Cook sausage and bell pepper in 10-inch nonstick skillet over medium-high heat, stirring occasionally, until sausage is no longer pink; drain. Stir in hot water, margarine and uncooked Potatoes. Heat to boiling over high heat, stirring constantly, until margarine is melted.
• Reduce heat to medium-high; press mixture evenly. Cook uncovered, without turning or stirring, until liquid is absorbed and most of bottom is brown.
• Meanwhile, stir Topping mix and milk in measuring cup or bowl, using fork, 30 seconds (mixture will not be smooth); set aside.
• Turn with pancake turner; press down firmly. Pour eggs evenly over sausage mixture. Cover and cook 2 minutes. Uncover and cook about 1 minute longer, stirring entire mixture frequently, until well mixed and eggs are thickened throughout. Remove from heat.
• Pour topping over mixture in skillet (do not stir in). Sprinkle with bacon bits; serve immediately.

Steps:

• Combine oil, ground beef, and onion in frying pan.
• Brown, stirring frequentlty to break up.
• Sprinkle with salt, pepper, and sage.
• Stir in flour until well mixed with beef mixture.
• Add milk all at once.
• Stir as mixture boils and thickens.
• Stir in curry powder.
• Add more liquid if needed, especially if reheating.
• Serve with rice or oodles of noodles.

Steps:

• Sprinkle the curry powder, salt and pepper onto the beaten eggs; beat together until well blended. Stir in the Cheddar cheese.
• Melt the margarine in a skillet over medium heat. Pour in the eggs, and cook, stirring constantly until firmed to desired temperature, 3 to 5 minutes.